Filthy Potatoes

Steps

1. 1

   Cook the chopped bacon in a large Dutch oven or deep skillet over medium heat until crispy. Remove the bacon and set aside, reserving the bacon fat separately for later use.

2. 2

   In the same pan, brown the 3 lbs of ground beef. Do NOT drain the fat from the beef.

3. 3

   Push the browned beef to the sides of the pan to create a space in the center. Add the tomato paste to the center and cook for 2 minutes to develop flavor.

   Start 2-minute timer
4. 4

   Add the diced onions and bell peppers (and optional jalapeños if using) to the pan. Cook for another 3-4 minutes until the vegetables begin to soften.

   Start 3-minute timer
5. 5

   Add the reserved bacon fat, flour, Salt-Free Tony's seasoning, paprika, Italian seasoning, and pink salt. Mix thoroughly to coat the beef and vegetables.

6. 6

   Slowly pour in the beef broth while stirring constantly until the mixture is smooth and the flour is fully incorporated.

7. 7

   Add the Worcestershire sauce and minced garlic. Bring the mixture to a simmer.

8. 8

   Add the diced Yukon Gold potatoes. Mix thoroughly to ensure the potatoes are covered in sauce.

9. 9

   Cover the pan and reduce the heat to medium-low. Simmer for 30-40 minutes, stirring occasionally to prevent sticking, until the potatoes are fork-tender.

   Start 30-minute timer
10. 10

    Stir the crispy bacon back into the pan (or sprinkle on top).

11. 11

    Check the consistency of the gravy: if it is too thin, simmer uncovered for 5-10 minutes; if it is too thick, add a splash more beef broth.

    Start 5-minute timer
12. 12

    Taste and adjust seasoning with black pepper or additional salt as needed. Serve hot.